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Rosemary Garlic/butter Ribeye's

Garlic Butter Rosemary Steak Recipe

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When my daughter Anna was young, her and I would spend hours in the Kitchen. We both loved it, it was together time, and we both enjoyed creating meals together.  I was just as proud of her then as I am now. This is one of her creations that she  told me I just had to try. Well I did, and was blown away. These steaks are  juicy, tender and loaded in a garlic butter, rosemary marinade.  They come out a perfect medium rare ribeye.  Not only is it beautiful, but the taste is out of this world good. So Proud of her! This one is a for sure keeper in my book... Enjoy~

You Will Need

2- 1 pound Ribeye Steaks 

2 tsp Salt

2 tsp Pepper

2 full Sprigs Rosemary

2 TBSP Oil

2 TBSP Minced Garlic 

3 TBSP Butter

Start by adding salt and pepper to each side of your steak (pat into meat.)

Rosemary Garlic Butter Ribeye Steak

while searing pre-heat oven to 350 degree. Add oil to your frying pan, and wait till pan is hot and sizzling. Add steaks and seer both sides of steaks for 1 minute each side. 

Rosemary Garlic Butter Ribeye Steak
Rosemary Garlic Butter Ribeye Steak

Turn your heat to medium low, and add butter and minced garlic to pan along with rosemary. Spoon over steaks for 3 minutes. 

Rosemary Garlic Butter Ribeye Steak

Rosemary Garlic, Butter Marinade for Ribeye Steak.

Turn off heat and place pan into your oven (Cast Iron Pan) let cook in oven for 3 more minutes This will be Medium Rare.

Rosemary Garlic Butter Ribeye Steak
Rosemary Garlic Butter Ribeye Steak

Remove steak and rest 10 minutes before slicing against the grain.

Tips for Cooking the Best Steak

  1. Room Temperature meat. Setting meat out for a bit to bring it to room temperature will allow it to be more tender. Defrost steaks by setting them in the fridge 1  days before. You could even do this overnight.

  2.  Preheat the skillet; getting a good sear without overcooking your meat is very important.

  3. Season the meat before you cook it. Right before you put it in the pan, season your meat. I love adding salt and pepper. 

  4. After cooking, let the steak rest for 10 minutes after you remove it from the hot skillet. This makes for a juicy steak.

  5. Please don’t EVER cut a steak to check for doneness! One of the best ways to check if your meat is done is to press the steak down with a fork lightly; the more it gives, the rarer it still is. When it’s very cooked, the meat will hardly yield when you press it. 

Garlic Butter

What goes well with Rosemary Garlic/butter Ribeye's

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